1 pie crust recipe

Written BySheba G Updated On
1 pie crust recipe
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The Best 1 pie crust recipe

I love a good pie crust recipe, and this one is my go-to. It’s a classic, flaky pie crust that’s perfect for any filling, from fruit pies to savory pot pies. My kids always request this pie crust for their birthday pies, and it’s become a family favorite.

This pie crust recipe is not only delicious but also versatile. It’s great for everyday meals or special occasions. Plus, it’s a healthier option than store-bought crusts.

You can use whole wheat flour to make it even healthier. The best part is that it’s easy to make. You can have a perfect pie crust ready in no time.

This recipe makes enough for one 9-inch pie, and it’s simple enough for beginners but also reliable enough for experienced bakers. I like to use unsalted butter for a richer flavor but you can use a butter substitute or margarine if you prefer. This pie crust recipe is perfect for holidays, family gatherings, or just a cozy night in.

It adds a homemade touch to any meal, and it’s always a hit with everyone. Plus, it is not a complicated recipe and you can make it ahead of time and refrigerate it for up to 2 days before using. This pie crust recipe is a staple in my kitchen, and I hope it becomes one in yours too.

Classic Flaky Pie Crust Recipe

Classic Flaky Pie Crust Recipe

4.9 from 1239 votes

This classic pie crust recipe is perfect for any filling, from fruit pies to savory pot pies. It’s flaky, delicious, and easy to make.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

👨‍🍳Directions

1Measure out 2 cups of flour, 1 tsp salt, and 1 tsp sugar in a large mixing bowl.
2Mix them well.
3Add 1 cup of cold, cubed butter to the dry ingredients.
4Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
5The mixture should look like small pea-sized pieces of butter coated in flour.
6Gradually add 4-5 tablespoons of ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
7You may not need all the water, or you may need a bit more.
8The dough should hold together when squeezed but should not be sticky.
9Turn the dough out onto a lightly floured surface and shape it into a ball.
10Flatten the ball into a disc shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
11This helps the gluten to relax and the butter to firm up, making the crust easier to roll out.
12Preheat your oven to 425°F (220°C).
13On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your 9-inch pie dish.
14Be careful not to overwork the dough.
15Transfer the dough to the pie dish, pressing it gently into the sides and bottom.
16Trim the edges and crimp as desired.
17Fill the pie crust with your desired filling.
18If you are making a double crust pie, roll out the remaining dough and place it on top of the filling.
19Seal the edges by crimping with a fork or your fingers.
20Cut slits in the top crust to allow steam to escape.
21Place the pie on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
22If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
23Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
24This allows the filling to set and makes it easier to slice.
25Serve the pie warm or at room temperature, depending on your preference.
Enjoy!

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can also make the dough ahead of time and refrigerate it for up to 2 days before using. If your dough is too crumbly, it might need a bit more water. If it is too sticky, add a bit more flour. If your butter is too warm, the dough will be sticky and difficult to work with. If your dough is too hard to roll out, let it sit at room temperature for 10 minutes to soften slightly.

This 1 pie crust recipe is a classic for a reason. It’s flaky, delicious, and versatile. You can use it for any filling, from fruit pies to savory pot pies.

Plus, it’s easy to make and always a hit with family and friends. This recipe is perfect for any occasion, from holidays to family gatherings. You can make it ahead of time and refrigerate it for up to 2 days before using.

It’s a great way to add a homemade touch to any meal. Plus, it’s a healthier option than store-bought crusts. You can use whole wheat flour to make it even healthier.

It’s a recipe you’ll want to keep in your rotation. It’s perfect for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Flaky Pie Crust

Can I use a food processor to make the pie crust?

Yes, you can use a food processor to make the pie crust. Pulse the flour, salt, and sugar together first, then add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice-cold water and pulse until the dough just comes together. Be careful not to overprocess the dough, as this can make the crust tough.

Can I freeze the pie crust dough?

Yes, you can freeze the pie crust dough. After shaping the dough into a disc, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to use, thaw the dough in the refrigerator overnight, then roll it out and use as directed.

Why is my pie crust soggy?

A soggy pie crust can be caused by a few things. If the filling is too wet, it can make the crust soggy. To prevent this, make sure to drain any excess liquid from the filling before adding it to the crust. You can also brush the bottom crust with a beaten egg or milk before adding the filling to create a barrier. Additionally, if the crust is not fully cooked, it can become soggy. Make sure to bake the crust for the recommended time.

Can I make a pie crust with shortening instead of butter?

Yes, you can make a pie crust with shortening instead of butter. Shortening has a higher melting point than butter, which can make the crust more flaky. However, it does not have the same rich flavor as butter. If you choose to use shortening, substitute it 1:1 for the butter in the recipe.

Why is my pie crust tough?

A tough pie crust can be caused by overworking the dough. When you mix the dough, be careful not to overmix it. The dough should just come together when squeezed. Additionally, if the dough is too warm, it can be tough. Make sure to use ice-cold water and keep the dough cold while rolling it out. If your dough is too tough, you can try adding a bit more water to make it more pliable.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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